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An unusual trip through the countryside of Upper Provence. The sun reigns over these remote lands, shining close to 300 days a year in a resolutely mediterranean sky. It accompanies the flowering lavender, filling the air with the scents of Provence. It warms the high grounds of the Montagne de Lure, and suffuses the tuneful accent of the people of Forcalquier. And should the heat ever become just a little overbearing, the tranquillity of a mediaeval chapel or the cool alleys of a shady village are there to shelter you while you take a well deserved rest.
From April to October
Itineraries (please click for details)
7 days / 6 nights 
4 days / 3 nights
Characteristics of circuits
Walking holiday without guide.
Route type : loop circuits
Difficulty: 3/5
Daily stages from 17 to 19 kms
Total daily uphill between 500 and 800 metres
Altitude between 440 and 1240 metres
What's included?
Accomodation in half board
2 and 3 'épis' guest rooms, 3star hotel.
Baggage transfers.
Detailed roadbook and routemarked maps provided.
Logistical and technical support.
Reservation request
Booking form
Once you've filled in the form, Safran will suggest a made-to-measure holiday adapted to your personally chosen dates during the week or at the weekend.
Tariffs 2012
| Price per person, on the basis of two people sharing same room | Additional services | |||
| Duration | July - August | Low Season | Baggage for a Single | Single Room |
| 7d/6n | € 560 | € 520 | € 60 | € 150 |
| 4d/3n | - | € 275 | € 60 | € 75 |
| Picnic: €10 per person. | ||||
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Banon AOC cheese
 Le Banon, made from whole unpasturised goat's milk, is folded and matured in brown chestnut leaves. It takes the form of a puck with a diametre of 8 cms, 2 to 3 cms thick and weighing about 100 grammes.The "caillé doux" (soft curd) method is commonly used to produce cheeses all around the Mediterranean. In Hautes Provence, farmers wives have handed down the recipe for Banon au caillé doux, the only technique which allows the goat's milk to become soft creamy cheese in what is a hot dry climate. Before being wrapped in chestnut leaves, the 'tomes' are matured from 5 to 10 days (and sometimes soaked in grape alcohol - 'marc de raisins'). Next the cheeses are wrapped in chestnut leaves and sheltered from the ambiant air. A fermentation sets in and lasts around 10 more days. This permits the development of the distinctive aromas only Banon AOC enjoys, fruit of an alchemy between the soft curds and the tannins transferred from the chestnut leaves to the cheese. The Banon is then ready to be enjoiyed - and well worth waiting for! |
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Agence Safran - Les Cascades - F. 26400 Mirabel et Blacons
Tel. +33 (0)4 75 25 78 78 - Fax +33 (0)4 75 25 78 79
info@safrantours.com - Agence de voyages LI.026.99.0001